Name: Lemon and thyme olive oil cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Ingredients: 215.00 gm caster sugar; 3 tsp lemon rind, plus zest to serve; 2 tsp thyme leaves, plus extra to serve; 2 eggs; 21.00 gm lemon juice; 250.00 ml Greek yoghurt; 56.88 gm olive oil; 225.00 gm self-raising flour; Pinch salt; 37.50 gm icing sugar; 10.60 gm lemon juice

Lemon and thyme olive oil cake

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Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
60 minutes

Lemon and thyme combine beautifully in this delightful tea cake.

Ingredients:

215.00 gm caster sugar
3 tsp lemon rind, plus zest to serve
2 tsp thyme leaves, plus extra to serve
2 eggs
21.00 gm lemon juice
250.00 ml Greek yoghurt
56.88 gm olive oil
225.00 gm self-raising flour
Pinch salt
37.50 gm icing sugar
10.60 gm lemon juice

Instructions:

Prepare a 20cm square cake pan by greasing and lining the base and sides with baking paper.
With an electric mixer using the paddle attachment, mix sugar, lemon rind, and thyme for 1 minute to infuse flavors. Incorporate eggs until blended. Mix in yogurt, lemon juice, and oil until combined. Fold in flour and salt. Transfer batter into prepared pan. Bake for 40 minutes or until a skewer comes out clean. Let the cake cool in the pan for 5 minutes, then cool completely on a wire rack.
Prepare the lemon glaze by mixing icing sugar and lemon juice in a small bowl. Drizzle it over the cake and garnish with additional lemon rind and thyme.

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